Hi there, I’m Rachel from South Beach Primal! I’ve been really looking forward to guest posting on The Paleo Mom. I’ve been a huge stalker fan since my early days of going grain-free and Primal, so it was a surprise being asked to develop a recipe for Sarah’s site.

So here’s my back-story: I went Primal almost 3 years ago when I realized gluten and sugar were the cause of my lifelong struggle with rosacea acne. Doctors throughout the years insisted that my unhealthy diet had no correlation on my skin (seriously?!) and that my chronic IBS was due to stress and anxiety. Yeah, okay. I discovered The Primal Blueprint and never looked back. Since then, SouthBeachPrimal.com was born and I’ve met so many amazing Paleo people along the way. When I’m not cooking or blogging, you can find me doing yoga on the beach or running circles around my restaurant job.

I have a very active busy life, so I always keep healthy snacks on me. Because let’s face it, I’m going to snack on something eventually throughout the day. So when hunger strikes I have to be prepared, otherwise I’m left sulking in front of the vending machine at work. These Chili Sweet Potato Chips are the perfect combination of sweet/spicy/salty. I like cooking with macadamia nut oil because it’s high in fatty acids and resistant to heat-induced oxidation. I hope you love these Chili Sweet Potato Chips just as much as I do!

Scrub the outside of the sweet potato until very clean. The skin will be left on, so it’s important to buy organic pesticide-free sweet potatoes. Pat dry.

Cut off both ends of the sweet potato. Use a mandolin or a very sharp knife to slice the sweet potato into 1/6” thin medallions. Note: A mandolin works best for perfect even circles, which helps with the baking process. Your chips will be less likely to have chewy spots then.

Throw the slices into a large mixing bowl and coat evenly with macadamia nut oil.

Then mix in the spices until all slices are evenly coated.

Lay out the slices in a single layer on two parchment-lined baking sheets.

Bake for 1 ½-2 hours (depending on chip thickness) stopping once to flip the chips and rotating the baking sheets. This will help with even baking. It’s best to keep a watchful eye towards the end since they go from DONE to BURNT quickly. Some will still feel soft when they are done, but once cooled they will crisp up.

Tried these last night… turned out more like sweet potato jerky chips. I did not have macadamia oil, so used grapeseed oil. I checked them at 1 1/2 hours & at 2… weren’t done… so kept them in probably another hour… all they did was get chewy…. I used a large sweet potato but cut the large chips in half… I sliced them about 1/16 inch with my mandoline… I don’t know why they didn’t crisp, unless it was the oil..